Biophysics Graduate Group, University of California, One Shields Avenue, Davis, California 95616, United States.
J Agric Food Chem. 2011 Dec 28;59(24):12761-70. doi: 10.1021/jf203203h. Epub 2011 Nov 17.
Knowledge of the individual lipid species that are associated with ethanol tolerance in Saccharomyces cerevisiae is necessary to understand potential mechanisms of how this organism uses these molecules to mitigate the toxic effects of ethanol. Three industrial yeast strains with varying degrees of ethanol tolerance were examined utilizing normal phase high-performance liquid chromatography and atmospheric pressure ionization-ion-trap mass spectrometry methods to quantitatively determine phospholipid and ergosterol levels at numerous fermentation time points. Both high and low Brix fermentations were performed to assess the sugar utilization capabilities of the strains. The results indicated that the strain with the most robust fermentation characteristics had the highest phosphatidylinositol levels and lowest phosphatidylcholine levels. Examination of the phospholipid structural data from tandem MS experiments indicated that the levels of several phospholipid species were unique to the slowest fermenting strain. The relation of ergosterol and other phospholipids to ethanol tolerance is also discussed.
了解与酿酒酵母乙醇耐受性相关的个体脂质种类，对于理解该生物体如何利用这些分子来减轻乙醇的毒性作用的潜在机制是必要的。利用正相高效液相色谱和大气压电离-离子阱质谱联用方法，对三种具有不同乙醇耐受性的工业酵母菌株进行了检测，以定量测定在多个发酵时间点的磷脂和麦角固醇水平。进行了高和低 Brix 发酵，以评估菌株的糖利用能力。结果表明，发酵特性最稳健的菌株具有最高的磷脂酰肌醇水平和最低的磷脂酰胆碱水平。对串联质谱实验的磷脂结构数据的检查表明，几种磷脂种类的水平是发酵最慢的菌株所特有的。还讨论了麦角固醇和其他磷脂与乙醇耐受性的关系。
